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    Chicken Skewers With Cream Cheese And Lemon

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    Chicken Skewers With Cream Cheese And Lemon

    This traditional Mughal dish from north India, is known locally as reshmi kebab. It gets its satiny texture from long, overnight marinating, light cooking and the cream cheese, which acts as a tenderiser. You could substitute the chicken with scallops or large prawns.

    • Preparation time: 15 minutes, plus overnight marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus overnight marinating

    Makes: 8


    • 1 tbsp Ground almonds
    • 2 Green chillies, roughly chopped
    • 4 Cloves garlic, chopped
    • 4cm Fresh root ginger, peeled and chopped
    • 20g Coriander, chopped
    • 1 Lemon, finely grated zest, juice of half
    • 75g Cream cheese
    • 4 Chicken breast fillets, cubed
    • 1 tbsp Butter, melted


    1. Blitz the almonds, chillies, garlic, ginger and coriander in a small blender with 3 tbsp water until smooth. Season with salt and add the lemon zest and juice; stir in the cream cheese.
    2. Transfer the mixture to a bowl, add the chicken pieces and mix well to coat. Cover the bowl with clingfilm and leave the meat to marinate overnight in the fridge.
    3. Thread the marinated chicken pieces onto skewers. Brush with the melted butter and arrange the skewers on a hot barbecue. Cook for 10 minutes, turning occasionally until cooked through.

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    Drinks recommendation

    The Corker recommends- The delicate flavour in this Mughal chicken dish is perfect with the haunting and aromatic fullness of old-vine Mediterranean white.


    Average user rating

    4 stars